Pumpkin Muffin
Disease will never overwhelm you if your determination to be healthy is strong enough.
Pumpkin Muffin
Servings: 12 Muffins
Ingredients
- 2 cups Whole wheat pastry flour
- ½ cup Sucanat
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Cinnamon
- ½ tsp Ginger
- ½ tsp Nutmeg
- ½ tsp All spice
- ¼ tsp Sea salt
- 8 ounces Solid-pack pure pumpkin
- ½ cup Water
- ⅓ cup Applesauce
- ½ cup Pecans, chopped (optional)
Instructions
- Preheat oven to 350°F.
- Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
- Mix together the flour, Sucanat, baking powder, baking soda, and spices in a large bowl. Add pumpkin, water, applesauce, and pecans and stir until just mixed.
- Fill the prepared muffin cups to the top and bake 25–30 minutes, until the tops bounce back when lightly pressed. Remove from the oven and let stand 1–2 minutes; then remove the muffins from the pan. Cool for 30 minutes before eating and then store in an airtight container.
Notes
Store cooled muffins in an airtight container in the refrigerator. For longer-term storage, keep them in the freezer.